Lor does not pull into strings like kaşar, nor stay firm like white cheese; it softens in the pan and folds into the egg. That is what gives these eggs a creamy texture. Add the lor when the eggs are half cooked, not at the start.
Ingredients
For the pan
For the top
Method
-
Melt the butter
Melt the butter in a pan over a low heat.
-
Pour in the eggs
Beat the eggs, pour them into the pan and wait for a minute.
-
Stir
Stir for 2 minutes with a spatula, drawing the edges into the middle.
-
Add the lor
When the eggs are half cooked, add the lor in pieces.
-
Finish
Stir over a low heat for another 2 minutes; the lor should soften and fold into the egg.
-
Serve
Serve with salt, black pepper, chilli flakes and dill.
Tips
- Do not add the lor at the start; adding it when the eggs are half cooked gives the creamy texture.
- Work over a low heat, as a high one makes the lor release liquid and the pan go watery.
- Adjust the salt to how salty the lor is, tasting as you go.
Nutrition
290
kcal
21 g
Protein
21 g
Fat
4 g
Carbs
2 g
Sugar
Values are per serving and approximate.